Today's recipe uses fresh strawberries and rhubarb to make a homemade strawberry rhubarb crisp, with the option of adding fresh peeled grated ginger to the filling, served with plain nonfat yogurt.
5 cups trimmed and sliced strawberries
3 cups 1/4-inch thick sliced rhubarb
1 tablespoon peeled, finely grated fresh ginger (optional but good)
5 tablespoons all-purpose flour
1/3 cup light brown sugar
1/2 teaspoon ground cinnamon
For the crisp topping:
1 cup all-purpose flour
1 cup quick cooking oats
1 cup light brown sugar
1 stick cold, cubed unsalted butter
plain nonfat yogurt to serve (see hints below)
Trim and slice about 5 cups of strawberries and add those to a large mixing bowl.
Add 3 cups of 1/4-inch thick sliced rhubarb to the strawberries, and then use a fine grater to to grate about 1 tablespoon of peeled fresh ginger and add that to the bowl as well.
Then, add 5 tablespoons all-purpose flour, 1/3 cup light brown sugar and 1/2 teaspoon of ground cinnamon. Mix to combine, and transfer that to the 9 x 13-inch baking dish.
Preheat the oven to 350 degrees, and then use the empty mixing bowl to make the topping by combining 1 cup all-purpose flour with 1 cup quick cooking oats, 1 cup light brown sugar and one stick of cold, cubed unsalted butter, and use your fingers to completely incorporate the butter.
Spread that evenly over the top of the strawberries and rhubarb, and place the baking tray onto the center rack of the preheated oven.
That's going to take just about 45 minutes to bake, and it will be bubbling along the edges and golden brown on top.
Let it cool down to room temperature and serve it up with an optional dollop of plain nonfat yogurt.
Serve with ice cream or whipped cream instead or in a shallow bowl with heavy cream.